Instant Pot Cheesy Garlic Spaghetti Squash
Instant pot spaghetti squash is the easiest way to cook a whole spaghetti squash with hardly any work. So, I use this method to make cheesy garlic spaghetti squash. It is an easy and flavorful low-carb meal.
Ever since discovering how much easier and quicker it is to cook spaghetti squash in the Instant Pot, I have been making many more meals with it. The squash is a healthy substitute for pasta, so I’ve been using it a lot lately to lighten up our meals. You can serve it as a side dish or combine it with protein to make a main dish.
Cooking Spaghetti Squash in the Instant Pot
Unlike the oven and microwave methods for cooking spaghetti squash, you do not need to cut the squash open to pressure cook it in the Instant Pot. Instead, the squash is cooked whole. One of the toughest parts about preparing spaghetti squash for me is trying to cut it into two squash halves, so this has been a game changer.
Before being added to the Instant Pot, make half-inch piercings into the skin to allow it to vent during cooking.
The Instant Pot also cooks the squash faster. It takes about 15 minutes of cooking time to fully cook a 2 lb spaghetti squash.
When it’s done, the squash skin is very soft and easy to cut open.
How to Make Cheesy Garlic Spaghetti Squash in the Instant Pot
After the squash is cooked in the Instant Pot, a garlic butter sauce is prepared in the Instant Pot using the saute function. You can then also add any vegetables of your choice– I chose broccoli– to the pot to be sauteed.
You can scrape the squash strands out of the peel and add them to the garlic butter sauce in the Instant Pot. Just stir and toss it all together, and you’ll have saucy, cheesy spaghetti squash.
Vegetable Choices
I served my spaghetti squash with broccoli. Other good choices are spinach or kale.
More Instant Pot Spaghetti Squash Recipes
You can use this method for pretty much any spaghetti squash recipe. Here are some of my favorites:
- Spaghetti Squash Breadsticks
- Spaghetti Squash Tater Tots
- Garlic Parmesan Spaghetti Squash
- Singapore Noodles with Spaghetti Squash
Instant Pot Cheesy Garlic Spaghetti Squash
Ingredients
- 2 lb spaghetti squash
- 4 tbsp butter
- 4 garlic cloves, minced
- 1 cup broccoli florets, cut into bite-sized pieces
- 2 tbsp chicken broth
- 1/2 cup grated Parmesan cheese, plus additional for garnish
- ½ cup shredded mozzarella cheese
- fresh ground black pepper
Instructions
- Pierce the squash all over with a sharp knife, making ½ inch cuts into the skin, so that the squash can vent when cooking. I made about 20 cuts, spacing the piercings about 1 inch apart.
- Add 1 cup of water to Instant Pot. Place in trivet. Place squash on trivet.
- Seal and cook on high pressure for 15 minutes. Perform a quick release when it is finished cooking.
- Carefully remove squash and set aside to allow to cool slightly.
- Drain water from Instant Pot and set to saute function. Add in garlic and butter. Cook until butter is melted. Add in broccoli and broth and cook until broccoli is tender but still crisp. Switch Instant Pot to warm function.
- Slice squash in half. Scoop and remove seeds. Shred squash with a fork. Add shredded squash into Instant Pot. Add in cheese. Toss squash in cheese until evenly coated and cheese is melted. If mixture gets too dry, you can add a little more chicken broth.
- Garnish with fresh ground pepper and more Parmesan cheese if desired.
Notes
- This recipe uses the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).* If you are using a different size, you will need to adjust cooking times and water level.
- I served my spaghetti squash with broccoli. I’ve also made it before with kale or spinach.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Yum! Thanks for this recipe! I already had a half baked squash but wanted to do something fun and tasty with it; this fit the bill! I changed a bit, sautéed the broccoli in 1TBSP olive oil (instead of butter) with a clove of crushed garlic and crushed red pepper, and two tablespoons of lemon juice then stirred it together with the squash and parmasean. SUPER tasty and guilt-free!
We love the changes you made!
Looks delicious! Question…do you buy a 2 lb squash or you need a bigger squash to get 2 lbs of “noodles”? Can’t wait to try!
We use a 2-pound squash.
Never mind I did it wrong!!! Lol
I’m glad you were able to figure it out!
Question! Did your quick release pressure take forever?? Mine took at least 10 min for quick release until the steam stopped and valve went down. I’m fairly new to this instant pot thing so not sure if that’s normal
Made this tonight but doubled the broccoli, added rotisserie chicken, and Tony’s creole seasoning (I’m a Louisiana girl so it goes in almost everything I make)! Easy and and delish!!
Sounds so delicious! Glad it worked well for you!
For years I have been trying to cook spaghetti squash so that it will not come out soggy. This was perfect. The squash practically fell out of the skin when I cut it. Absolutely not soggy. I will never make spaghetti squash any other way again.
I experimented a bit with the recipe. I added a bit more butter and a splash of white wine instead of the chicken broth. I sauteed mushrooms and shrimp and added those to the mix as well. I was afraid to saute the shrimp and the mushies in the same pot with the broccoli, so I did those separately. But it was a glorious meal! Thank you!
so glad you liked it!
I hate squash! Or at least I thought I did. The squash I had was smaller than the recipe called for, so I think I overcooked it a bit. No matter, This recipe made me think of cheesy mashed potatoes. Definitely in the rotation now!
I’m glad this worked out for you!
I made this today. I didn’t use the broccoli and I didn’t want to open the chicken broth to just use 2 tablespoons, so I upped the butter to 6 tablespoons. Other than that, I did exactly as you suggested. It was easy and delicious! Cooking the whole squash in the IP definitely was a time saving step. Thanks for a great recipe.
So glad you got it to work for you!
Second time making this amazing dish. Even my 2 y/o devoured it by the handful. 10/10 the first time, added some rotisserie chicken and ricotta and made it a little creamy. Family loves it both ways. Can’t wait to try it with spinach or kale.
I’m so glad you enjoyed it so much!